Sauer Apple Strudel

Prep time: 
 Cook time: 
 Total time: 
75 minutes
Sauer Apple Strudel

Apples and cabbage, both at their peak in the fall, have a natural affinity for each other. The combination is found in many traditional German side dishes. I grew up eating braised cabbage and apples, typically made with a touch of vinegar. I loved the sweet-and-sour combination so it seemed a natural progression to incorporate crisp sauerkraut into the filling of my favorite apple strudel recipe for added tang and texture. The result? Stru-delicious!


  • 4 large apples (Granny Smith or other tart apple), peeled and sliced into 1/4” wedges
  • 1 tbsp fresh lemon juice
  • 4 tbsp (½ stick) unsalted butter
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • ½ cup maple syrup or sugar
  • ½ cup golden raisins
  • ½ cup raisins (or substitute dried cranberries or cherries
  • 1 cup Bubbies Sauerkraut
  • ½ cup walnuts, toasted and chopped
  • 1 package phyllo dough, thawed according to directions on box
  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup toasted walnuts, finely chopped
  • 1 tbsp turbinado sugar


  1. Preheat oven to 400 degrees.
  2. Prepare apples and toss in a bowl with fresh lemon juice.
  3. In a large skillet melt 4 tablespoons butter over medium heat.
  4. Add apples and cook for 5 minutes.
  5. Add cinnamon, vanilla, and maple syrup; cook 2 more minutes.
  6. Turn off heat and gently toss in raisins, sauerkraut and 1/2 cup chopped nuts.
  7. Pour mixture onto a baking sheet and spread out to cool while preparing dough.
  8. Melt ½ cup butter and pour into a shallow dish.
  9. Line a baking sheet with parchment.
  10. Open phyllo dough and gently unroll.
  11. Count out 8 sheets. (Roll the remaining sheets, wrap tightly with plastic wrap, and place in refrigerator for another use).
  12. Place one phyllo sheet on parchment paper, and use pastry brush to brush with butter.
  13. Place another sheet on top of buttered one, and continue process 6 more times until all 8 sheets are buttered and layered.
  14. Sprinkle 1/2 cup finely chopped walnuts along long side of dough closest to you, only about 4 inches wide and leaving the ends.
  15. Next, take cooled apple mixture and spread over walnuts, again leaving the ends.
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